I can’t wait to order the book! Can’t wait for this book to come out! Congratulations! I hope you come to Charlotte, NC! Congratulations! DELICIOUS!!! Please tell me your preferred mandolin brand? I would never miss Atlanta! And you had to post this just when I was toying with the idea of going vegan again. I doubt that this will be recognized, since this is such and old post, but telling people to pour water into hot oil is negligent, and incorrect. I decreased time because my russet was partially cooked. The crispy edges, the peppery filling between the layers – perfection. Is it available for order now through your publisher. Guess I know what I’M having for dinner tonight!!! The water turned into a sauce with the oil cheese and pepper and it became one delightful little nest of italian noodles. Amazing. Pages Liked by This Page. Unfortunately, we usually waste it going to the gym. Results were perfect (maybe a little sticking on the bottom, but I think that had more to do with me forgetting to wait to remove it). Schulers Books in Grand Rapids MI – a real-live independently owned bookstore in a cool city. Instead of coming back to the City at the end of the weekend, I stayed upstate to wrap up some work I have here. I made this–tasty but the bottom never browned! I made this tonight because it fit what I had in the house for dinner (potatoes + salad + eggs…) It was great, and I followed the recipe as written. If you want to do a U.K. visit and come to Bath, you will make all my food dreams come true. made this last night….only tossed in a little extra mascarpone and a dab of truffle butter to make it Friday Date Night worthy. Excluding desserts, breakfast baked goods, breads, and drinks (because they’re vegetarian anyway), 46 recipes are vegetarian, and 16 are vegan. You can’t go past Readings Books in Carlton (Melbourne) which is an independent bookseller. Can’t wait to see the new book. oh and some sauteed kale and a burrata/heirloom tomato salad. Come visit Jungle Jim’s International Market in Cincinnati! Great book selection and a train track to play with, and ice cream and good restaurants just across the square :) I made it for me and my boyfriend (not a foodee by any means), and when he asked what I was going to make for dinner i said spaghetti. I once wooed a man with such a dish as this…it’s one of my all-time favorites. I used butter the first time and oil the second. I second, third and fourth this! I don’t know how it doesn’t thrill you to the core seeing “New York Times Best Selling Author” written under your name! Ingredients 1/4 cup olive oil 1 pound dried spaghetti 2 tablespoons butter 4 ounces Pecorino Romano cheese, finely grated 1 1/2 teaspoon finely ground black pepper Salt (optional) 1 1/2 cups reserved pasta cooking water. They are an amazing, huge grocery store with a great cooking school and I’m sure they would love to have you :-). One guest cannot eat dairy. I recommand to use virgin olive oil and not butter (butter is used in the North of Italy, while this recipe is from the Centre/South where butter is not at all used!). I definitely did something wrong. Or maybe this is the reason why I need a new Le Creuset skillet? And the folks at Rainy Day Books are great. How much salt do you add to your pasta water? this recipe cannot be translated spaghetti with cheese and pepper. What comfort on a winter night…the olympics and spaghetti with cheese and pepper. and cheese?? Thank you, Deb! A perfect bowl of comfort! This is definitely one of my fave pasta recipes now. ps, call it wait, didn’t i just feed you yesterday? Oh good Heavens. It’s a gentler, splatter-proof way of making this and more in line with how the Italian in my life would do it. I realize I’d have to melt the butter separately and pour it in, but I don’t see other steps that involve cooking on the stove-top. In fact, we favour it so much that we would like to make for a small crowd. Thanks for this great post. It’s less salty than pecorino and mixed with olive oil and pasta water becomes almost creamy. I must admit that I did go overboard on the salt, because I forgot that the cheese is already salty. come to Vermont—we’re the green, food obsessed spot just a few hours up the road. Void where prohibited or restricted by law. :). The recipes in the U.S. and Canadian editions have measurements in cups, spoons, and weights. Believe me, if it doesn’t happen, it won’t be because I didn’t ask almost every day between the last book and this one. But thank you! I’ve been craving this since you posted the recipe (fell in love with the dish during my semester in Rome, but I don’t think I’ve had it since), and just made it tonight. 8oz of Spaghetti 3oz of Finely Shredded Pecorino (see notes below) 1-1/2 tsp of Freshly Ground Black Pepper Salt ; Preparation. What pot do you use for boiling your pasta? This was spectacular! 1/10/2021. It’s The Regulator Bookshop on 9th Street in Durham, NC! Servings Serves 4. I have a request. Recipes. https://www.foodnetwork.com/recipes/geoffrey-zakarian/cacio-e-pepe-5176183 I generally have two salts in my kitchen um and a lot of you guys. I look forward to trying yours! I have this one and it’s perfect and it stores flat. But my cheese clumped. "Bucatini Cacio e Pepe" translates to "spaghetti, cheese, and pepper. Australia please! [Psst: There’s a newer version of this recipe on the site.]. I can’t wait for your new book and am trying this recipe next week! My only 2 cents? I suppose you could also freeze it after the foil-on portion. ), do we need to purchase the book at that bookstore, or can we just show up with our own copy? You better believe I’ll be pre-ordering that amazing looking cookbook, Deb! Congrats on your new book. Anyway, when I was pregnant and again, 20 years later suffering the angst and overall crappiness of chemo, I would turn to this dish..pure comfort food at it’s best. Endless inflight entertainment and supply of snacks and juice keep them happy :) Sometimes I find am more cranky than she is. :) It would be a lot thinner in a 12-inch. Break your egg into a small dish to gently slip the egg into the water, and cook for two minutes. We’ll be trying it soon. i definitely could eat a whole potful! Can you make potatoes Anna vegan? Made this to wait out the historic blizzard in Baltimore. and I am looking forward to the surprise recipe. And I discovered that there is a secret, 4th, ingredient that no one else , as far as I know, uses: cold water. I’m also cooking for one and have an 8 in Lodge castiron so these are helpful. It’s breakfast-style sticky toffee pudding and potato skins, and this giant picnic sandwich that might be alone enough reason to become a person who picnics. I know, it was really hard to get there and I even have friends (friends!) I never knew that one of my favorite “young married” dishes was anything other than something we just threw together from desperation. Sharing recipes & entertaining tips. Did you throw throw the pasta into the bubbling oil first or the water. Congratulations Deb. I want to preorder because who doesn’t want a bonus recipe and to get the book ASAP, but if there’s some sort of release day event/buy the book there type thing I don’t want to end up with two copies (though that’s probably not the worst thing in the world). Alas, summer is so short here, I don’t want to wish it over—-even for your book. If you do it would be amazing if you could come to Exeter, maybe for the food festival in April. 23.8k Likes, 309 Comments - smitten kitchen (@smittenkitchen) on Instagram: “Cacio e pepe contains only three ingredients (sharp cheese, black pepper, and spaghetti) is thus…” thanks!! (i know, i know — i swear my food tastes otherwise are extremely wide-ranging.) Anyone have good luck cooking a day ahead and finishing under the broiler? I’d say overall, my son is a pretty good eater and my daughter throws food and occasionally takes a bite. Anyway. https://www.thekitchn.com/samin-nosrat-pasta-cacio-e-pepe-22949332 I had no idea it was Greek (which I am) until the other posters posted. shall try out this recipe soon. IMHO, there’s no reason to cook with top-of-the-line uber-delicate extra virgin olive oils; their delicacy is lost once they are cooked. Its always delicious. We all can’t wait (even though we have to! And so I did. Thanks, I love the simplicity of this dish. I made the Potatoes Anna as an accompaniment to grilled steak pinwheels. I did notice mine looked thinner than your pictures when done? You can get the same result by starting with your pasta water in the pan, then adding oil, and heating both to a high heat, nobody gets oil burns, and the dish should turn out the same. Your email address will not be published. I LOVE simple, almost-naked pastas. (Any suggestions for some expired tofu, raspberry jam, and a few Blue Moons? RECIPES. Hello–looking to make this for Easter next weekend but trying to figure out best way to do this while heating a baked ham at 325 degrees for 1- 1.5 hours. SAVEUR Magazine. I really enjoy putting the notch in my belt once I’ve conquered something complicated, but the feeling you get from putting something so tasty, yet so simple together is totally satisfying on a completely different level. My new bff, I wanted to be able to talk to Deb everyday, ask her what she was making for dinner (breakfast, lunch)! Two questions actually: who is your publisher? Hooray! The only thing that could make a cookbook tour better is a gorgeous uncrowded beach!! I’ve given the first book numerous times as a gift, and I’m looking forward to doing the same with its infant sibling. I always order it when I’m in Rome! I just made this for dinner tonight. I just cook the pasta, burn the butter, great the cheese and mix (adding pepper). At the end, you should have about 1 tablespoon cheese-pepper mixture left over; reserve this. They’re going out tomorrow, so I’d say you should have it in the next few days. I’m learning to deal with food allergies and they have me avoiding wheat, eggs, and cow’s milk… then along comes this recipe (which works out fine with corn spaghetti!) Oooh, thanks for the tip! on Fridays. My kids are almost the same ages as yours (8 yo girl and 3 yo boy) and are generally decent eaters who eat a fair amount of non-kid stuff as I cook one meal for us all. He says “pepper?? I love the idea of this recipe. Thank you! If using a 10 inch cast iron, how much would you scale up the ingridients? I sliced off the tip of my finger pad while working in a kitchen a decade ago — the wound was wide enough that they couldn’t stitch it together and had to apply “fake skin” to cover it until it healed. Think I’m just worried about parting with my knives if I take them in somewhere, or completely ruining them if I try this myself. I haven’t thought about that in years. It’s so humble I don’t even think of making it for guests, so I’m terribly amused that you’re sharing it here. First of all: you’ve got such a great website (and such a lovely boy…). Just reserved it online, cannot wait! It’s a very large event and there is a large culinary presence. thank you for yet another great recipe! I was so downtrodden that when I finally got home I just wanted something warm and comforting that I could make easily at midnight. Cook's Country. I ate the whole pan my self!! Basically, foil is a much tighter fit than lids and also, most cast-iron skillets don’t come with lids. I am so so excited for this book Deb. Thin should be fine — I go pretty thin with them, maybe 1/8″, but not, say, paper or floppy thin. I typically dial up the pecorino even more. You must try the Lemon Spaghetti at Supper in the E Village. I can dig it. to go with it too. Does it work? I ordered the pasta pomodoro and it had the richest of tomato sauces. It adds good green, great flavor, and its chewy texture complements the al dente pasta beautifully. Just this afternoon, my 5-soon-to-be-6 year old requested a strawberry cake for her birthday next week. You have taught me to love cooking.. especially for others. The potatoes held and slid of and inverted beautifully, but… they were undercooked! Spaghetti Cacio e Pepe Spaghetti with cheese and pepper is a really easy pasta recipe, but surprisingly good given its few ingredients. Gosh, there is just nothing better than a wonderfully simple recipe that uses honest, simple ingredients, that come together so perfectly. https://www.foodnetwork.com/recipes/jeff-mauro/cacio-e-pepe-e-zucca-5455818 So simple and easy too. Then add your butter, cheese, pepper. If you can find it in the U.S. do try it. So here's our little salt primer. I can’t wait. I’ve been making this as a Thanksgiving side for the last four years. Deb, this the perfect recipe to post. I’m tempted to try it with a mix of mussel broth and pasta water– or we might just end up slurping the broth from the mussel bowl like we usually do. If only my parents could take themselves away from their tomato sauce and try something different like this! "I'll show you how to make this 3-ingredient classic Italian dish the traditional way and my way.Here's a hint, my way includes olive oil, fresh garlic, and Za'atar. Vroman’s in Pasadena, CA! Simplicity at its best! thanks for sharing! Ps pasta al pomodoro, pasta cacio e pepe… what next? You’re so right, thank you. I have a very picky middle child, who is 6 1/2, and he loved it- had two bowls! Smitten Kitchen is the “go to” in our house! Do you think this next book will have stuff that’s more easily condensed to one or two servings (or at least can make leftovers easily)? It’s so so delicious. Happy birtday :) :) My secret (well, not-so) has been to roast a head of garlic, mash up the cloves and add a little white wine, and pour this over the pasta before adding the cheese and pasta water. I think, I’m not positive, they’re slightly less waxy than yukon golds, however, many pommes anna recipes use russets, which are more floury than all of the above. I am beyond excited for this book . We found ourselves drinking a LOT of water after dinner, but it was scrumptious and I’ll remember for next time. :o) Add butter, 3 ounces cheese and ground pepper and toss together with tongs. I’m not sure who’s more excited for the new book – myself or my husband. Am I missing something, or is there a reason why it should be in a skillet (as in, it’s cooked on the stovetop)? Barnes and Noble in Marlton, NJ! October 27, 2017. PS. This is my ultimate comfort food. 51 recipes are gluten-free and 37 are dairy-free. I always thought it was my weird little thing and am delighted to find I’m not alone! Book sounds amazing, can’t wait! Into pasta water and that sort of thing and then I will have like a little crystal kind of salt. Would love to meet you but will pre-order any way. Having lived in Rome for 15 years, I can say, I’ve never seen it made without e.v. One of these days, I’ll amass a collection of recipes to feed to my poor friend who can’t eat cheese, garlic, gluten, or almonds. I should note that I used Parmigaiano Reggiano, since that’s what I had on hand and I decided to make this immediately after reading it, and it turned out great. Made this tonight for dinner and it was amazing! I tend to sometimes consider serving sizes when writing recipes but just as often consider package sizes, i.e. Chef Stefano has a crazy way of making it happen, and it’s absolutely genius. Hearty congratulations on the impending arrival! I’d underestimated the enthusiasm (but am so grateful for it) and it took me a bit longer to get through everything than I’d anticipated. Plus, if you timed it for New York winter you could get a lovely Australian summer break…. Better than McNally… come to Another Story Bookshop in Toronto. Are you aware of any vegetarian substitutes for pecorino Romano? I’m really excited for this. I work at a great little indie bookstore in Central New York (north of Syracuse, for you NYers) called the river’s end bookstore. To prevent splatter gently bring olive oil up to temperature in a frying pan (low and slow with the burner) and add your pasta water (ladle by ladle) to the heated oil before the pasta is done. I had to use a 10″ saute pan and I was wishing I had something a bit smaller to allow for more layers of potato. Maybe I’ll aim for more like 1-2 teaspoons next time! title! Everything we’ve tried from the first has been outstanding (red wine velvet cake? I’ve yet to find cookware that I *must have* (except for a Dutch oven and a good cast iron skillet, and a few things that I get into here). Follow. We love eating meatless at least once a week. There’s a succotash full of wanderlust and tacos from such exotic places as the Jersey Shore. No salt needed. :). I don’t live in place where cheese like that is easily accessible. Please come to the UK again! Thanks again for all your hard work. Just bought several pounds of them. EatingWell. It was so good and easy that I was inspired to keep going and make your classic brownies, which are baking as I write. HOME. I can be on your website for hours on any given day just clicking the “Surprise Me” tab on the top. I got to go there last time and it was one of the most fun events of the tour (it helped that my awesome mom came). My stomach just growled reading this! Hi Deb, Yum! Just preordered. It is only 9am, and I am hungry for cacio e pepe now. And so we have the Annie’s test. Amazing local bookstore that’s really great at hosting authors, plus some great restaurants very close by for before or after signing noshing! If you have a favorite bookstore in your town, let me know! Vegetarian-ing matzo ball soup has defeated me every time. 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